1. Using a large bowl, beat together oil,
sugar and eggs.
2. Fold in the rest of the ingredients
3. Pour batter into cake pan and bake
on middle shelf for 1 hour 10 minutes
4. Remove from oven and cool on a
wire rack for 20 minutes.

FROSTING Directions:

1. Use an electric mixer and beat
together butter, cream cheese, lemon
zest and juice.
2. Gradually add the confectioners’
sugar, little by little.
3. Spread on top of the cooled carrot
cake.

Hope you enjoy this cake as much as I did – be sure to SHARE with your friends!